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Raw Beetroot Slice

Raw Beetroot Slice

This dairy-free, vegan slice is a delicious, healthy lunchbox treat.

Raw Beetroot Slice

Makes 25 squares

Base

1/2 cup pitted dates, chopped

1 cup ground almonds

1/2 cup desiccated coconut

1 tablespoon virgin coconut oil

pinch of unrefined salt

Beetroot Layer

2/3 cup cashews, soaked 3 – 6 hours

2/3 cup creamed coconut*

1/4 cup virgin coconut oil

juice of 1/2 lemon, about 2 tablespoons

3 tablespoons raw coconut nectar

4-5 teaspoons dried beetroot powder (about 1/2 fresh beetroot, grated, dried and processed into a powder)

Chocolate Layer

2/3 cup (120g) virgin coconut oil

3 tablespoons raw cacao powder

1 tablespoon raw coconut nectar

OR 150g good quality 70% chocolate, melted

Line the base of a 20 x 20cm slice tin with baking paper and lightly grease the sides with coconut oil.

Place the chopped dates in a sieve and rinse with 1 cup boiling water to soften, drain well.

In a food processor combine the dates and remaining base ingredients and process until the mixture holds together. Press firmly into the prepared tin, chill while preparing the beetroot layer.

Drain and rinse the soaked cashews and place into a blender or food processor. Add the creamed coconut, coconut oil, sweetener, lemon juice and beetroot powder and process until silky smooth. Pour this over the base and chill for 2 hours to set.

Place the coconut oil in a small bowl and sit this over a larger bowl of boiled water. Leave for 10 minutes to melt. Whisk in the cacoa powder and sweetener. Pour over the beetroot layer. Cover and chill in the fridge for 1 hour to set.

Once set cut into 25 squares. Keep the slice chilled, as it will soften at room temperature. Consume within 3 days, or freeze and eat within 2 weeks.

*Creamed coconut is the thick creamy part of a can of coconut cream. At least 4 hours before making the slice, put a can of coconut cream into the fridge to firm up. When ready to use scoop out the thick coconut cream (creamed coconut) at the top of the can.

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